Who can resist mini heart pies?
Since having kids, I’ve become completely obsessed with Valentine’s Day. It’s not just the day itself but the whole lead-up that’s so much fun to celebrate with them. My son Max gets ridiculously excited about the little decorations we put up for the holiday.
He still calls it “ValenTIMES day,” and I can’t bring myself to correct him because it’s too cute. It’s one of those things I secretly hope he always says that way.
Back in the summer I made mini peach hand pies and have wanted to turn that idea into heart-shaped pies ever since. I’m excited to put Mother Lovett’s never-fail pie crust to use again; it’s become a go-to and works perfectly for these little treats.
Full disclosure: raspberries aren’t my favorite fruit and I don’t lose my mind over Nutella like many people do. But put them together in these pies and the result is downright heavenly—rich, bright, and decadent.
These pies are a great project to make with kids—the dough cutting is especially fun—though you might want to handle the hot filling and oven steps yourself. One of the best parts of mini pies is when the berry filling peeks out while baking: that glossy, syrupy fruit looks gorgeous against the golden crust and makes every bite taste even better.
I used a 2-inch mini heart cookie cutter I found years ago, but you can make the hearts any size you prefer. Using a larger cutter will yield fewer pies, which only leaves more room for a big scoop of ice cream.
I like to top these pies with coarse sugar for crunch—texture matters, and that little sprinkle makes a difference.
For the raspberry component I make a quick compote from frozen raspberries and sugar. Frozen fruit works great when fresh berries aren’t ideal, and you can always substitute your favorite jam or preserves in a pinch.
Each pie has a spoonful of syrupy raspberry compote and a dab of Nutella nestled inside a flaky, buttery crust. They’re best served warm from the oven with vanilla ice cream, extra berries, and a little extra Nutella on the side for drizzling.
Best Valentine’s Treat Ever
Full stop. These are cute, delicious, and perfect for sharing.
If you enjoy playing around with puff pastry or other fillings, similar treats like Nutella s’mores pop tarts or sour cherry and smoked cheddar hand pies are also fantastic. There are lots of fun, heart-shaped dessert ideas to try if you’re in the mood to bake for Valentine’s Day.
How to Make Mini Heart Pies
Mini Raspberry Nutella Heart Pies
24 pies
Ingredients
Crust
- 2 cups sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cup cold unsalted butter, cut into pieces (12 tablespoons)
Filling
- 2 1/2 cups frozen raspberries
- 1/2 cup sugar
- 1/2 cup Nutella
Instructions
- Add the flour, sugar, and salt to a food processor and pulse to combine. In a small bowl, whisk the egg, vinegar, and water together. Add the cold butter to the processor and pulse until the mixture resembles coarse crumbs. Sprinkle the egg mixture over the flour and pulse until the dough comes together.
- Remove the dough, wrap in plastic, and chill in the fridge for 30 minutes.
- For the raspberry compote: heat the frozen raspberries and sugar in a saucepan over medium-low heat until bubbling and the fruit is soft and slightly syrupy, about 10 minutes. Let cool completely.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and have a small bowl of water ready.
- Roll the dough to about 1/4 inch thick. Use a 2-inch heart cutter (or your preferred size) to cut an even number of hearts.
- Place hearts on the baking sheet. On every other heart, add a teaspoon of Nutella and a teaspoon of raspberry compote. Brush the edge of the filled heart with water, top with an unfilled heart, and press edges with a fork to seal. Repeat.
- Whisk the remaining egg with a bit of water and brush the tops of the pies. Sprinkle with coarse sugar and cut a small “x” or vent on top with a paring knife.
- Bake for 20–25 minutes, until golden brown. Let cool slightly and serve warm with vanilla ice cream.
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Excuse me while I spend the next week cutting everything into hearts.